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jhessica

Mongolian Beef Stir-Fry: Simple Steps for a Tasty Dish

A delicious and easy-to-make Mongolian Beef Stir-Fry that combines tender flank steak with a savory sauce, perfect for serving over rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mongolian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 cup green onions chopped
  • 1/2 teaspoon red pepper flakes optional
  • Cooked rice for serving

Method
 

  1. In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes to allow the cornstarch to adhere.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes until browned. Flip and cook for an additional 2-3 minutes. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
  4. Pour in the soy sauce and brown sugar, stirring until the sugar dissolves. Bring the mixture to a simmer.
  5. Return the beef to the skillet, tossing to coat it in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  6. Stir in the chopped green onions and red pepper flakes, if using. Cook for another minute.
  7. Serve the Mongolian beef over cooked rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 10g

Notes

  • For a healthier option, substitute half of the brown sugar with a sugar substitute.
  • Add vegetables such as bell peppers or broccoli for added nutrition and color.

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